There are two species of coffee plant: robusta and arabica.
Robusta beans are just what they sound: robust. Robusta beans have a less delicate flavor, but more caffeine content.
Arabica beans require more precise growing conditions. They are shade grown at higher altitudes. They have more complex flavor than robusta beans, and less caffeine.
Coffee from different locations tastes different. Both the nutrients in the soil and the climate will affect the taste of the beans.
Common Coffee Terminology:
Espresso: Italian for "fast," espresso is coffee brewed quickly under high pressure. The resultant coffee, or "shot," is very small and very strong. Note that there is no "x" in espresso!
Americano: Espresso shots added to hot water, to make something more like regular American coffee.
Caffe Latte: Espresso and steamed milk.
Cappuccino: Espresso, milk froth and steamed milk. A cappuccino is both smaller and stronger than a latte.
Con Panna: Espresso with a dollop of whipped cream.
Cafe au Lait: Coffee with steamed milk.
Toddy: Slow- and cold-brewed coffee, with less acidity than other brewing methods produce. The resultant coffee is very strong, and must be diluted, either with water or milk.
Red-eye/Wake Up Call/Shot in the Dark: Espresso in brewed coffee.
Bald: A latte with no milk froth on top.
Skinny: A latte or cappuccino made with skim milk.
Breve: A latte or cappuccino made with half-and-half.
Single/Double/Triple/Quad: These terms refer to the number of shots in a latte or cappuccino.
